Sirena Tuna Mornay

Our cheesy tuna mornay is a classic dish that's sure to satisfy. Fast and tasty, it's and a handy go-to when you need something quick.

Ingredients

425 g can SIRENA TUNA in Oil, drained and flaked

300 g tubed pasta, preferably rigatoni

200 g grated cheddar cheese or light grated cheddar

1 cup frozen peas (optional)

½ cup firm ricotta cheese

750 ml hot milk

30 g plain flour

40 g butter

½ tsp salt

Preheat oven to 180C.
Cook pasta in a saucepan of boiling, salted water, following packet directions. Drain.
Melt butter in a saucepan.
Add flour and stir cooking gently for 1 minute.
Gradually add the hot milk and salt, stirring continuously until the sauce is thick. Cook for a further 2 minutes.
Mix drained pasta with white sauce. Add 100 g of grated cheese, peas and tuna and mix well.
Place in an oven proof dish, sprinkle with remaining grated cheese and ricotta.
Bake at 180C until golden brown.
TIP: For a lighter version, try using Sirena Tuna in Springwater.

To make Light Sirena Tuna Mornay